• The cake:
• Pour the milk into a deep plate or bowl for dipping the crackers.
• Dip the crackers in the milk and arrange them in an even layer at the bottom of the pan. You may have to break them up a bit to get enough crackers to cover the bottom of your dish.
• Use an electric stand mixer with a whipping hook or a hand mixer and whip together ricotta cheese, sour cream, heavy cream, powdered sugar, vanilla extract, and pudding at high speed until you get a uniform, stable cream.
• Spread half of the cream-pudding mixture on top of the crackers. Layer another layer of graham crackers over the mixture **All crackers or biscuits should be dipped in milk** Top with a final layer of graham crackers. Cover with a plastic wrap and place in the fridge for about 30 min to an hour to allow the pudding to set.

Chocolate ganache:

• Place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will spill out of the pot. When the cream has come to a boil, pour over the chopped chocolate, let it sit for a few minutes, then whisk until smooth and melted. 
• Pour the ganache over the top of the cake.
• Set the cake in the refrigerator for at least 4-5 hours to set. Ideally, “forget” about this dessert until tomorrow. This cake gets better over time. The graham crackers/biscuits need time to soften up. When ready to serve, slice in squares or dig in with a spoon!